Sweet Chili Chicken Sandos
with Creamy Slaw & Crispy Fried Onions
This sando has it all: sweet, salty, tangy, spicy, and of course, crunchy (we’ve got a whole slaw for that!). Sizzle up our fully cooked chicken with scallions and garlic, then coat with a warm soy-chili glaze. You’ll layer it with tangy, creamy cabbage-carrot slaw and crispy fried onions in a toasted baguette, and serve it alongside more crunchy, slightly spicy slaw for a fresh and flavorful 15-minute lunch idea.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
4 ounce
Red Cabbage & Carrot Mix
5 teaspoon
Red Wine Vinegar
2 tablespoon
Mayonnaise
(Contains Eggs)
1 ounce
Sweet Thai Chili Sauce
8 ounce
Sous Vide Chopped Chicken
1 teaspoon
Garlic Powder
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
2 unit
Demi-Baguette
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Thinly slice scallions, separating whites from greens.
• In a medium bowl, combine cabbage and carrot mix, scallion greens, vinegar, mayonnaise, and half the chili sauce.
• Break up chicken in package and drain any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, chicken, and garlic powder. Cook, stirring occasionally, until browned and warmed through, 2-3 minutes. Add sweet soy glaze, remaining chili sauce, and ¼ cup water (1⁄3 cup for 4 servings); cook, stirring, until slightly thickened, 1 minute more.
• Meanwhile, halve and toast baguettes.
• Fill baguettes with chicken, slaw, and crispy fried onions. Divide sandwiches between plates and serve.
